What's in a Name? (HFCS/ Corn Sugar)

So for those of you who have watched Food Inc, you have already heard of High Fructose Corn Syrup. For those of you who have not, then this post is for you. This has been something that I am really starting to be cognizant of since I read the ingredients label for pretty much everything I eat. Because I am a firm believer in not reinventing the wheel, below is an excerpt on the wikipedia entry for High Fructose Corn Syrup

HFCS comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sugar substitute. In the United States, it has become very common in processed foods and beverages, including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments.


In the U.S., HFCS is among the sweeteners that have primarily replaced sucrose (table sugar). Factors for this include governmental production quotas of domestic sugar, subsidies of U.S. corn, and an import tariff on foreign sugar; all of which combine to raise the price of sucrose to levels above those of the rest of the world, making HFCS cost-effective for many sweetener applications. Critics of the extensive use of HFCS in food sweetening argue that the highly processed substance is more harmful to humans than regular sugar, contributing to weight gain by affecting normal appetite functions, and that in some foods HFCS may be a source of mercury, a known neurotoxin


Here is the link for the article that was ran in the NYTimes about the "name change" of High Fructose Corn Syrup" Keep in mind that this very current and pertinent to today. This request/approval happened as late as September of this year. 


So basically what do I think? Yes.. I think there is a serious epidemic in the US, from staggering rates of obesity, diabetes, high blood pressure to the "inactivity" of our population, all of that starts with our diet. It is the consumers responsibility to know EXACTLY what is going into their bodies, and it is also the manufacturer's responsibility to make it clear to the buyer what is in their product.


For those of you who know me, I do NOT like artificial sweeteners. Well let's start with the obvious... they are nasty. Why give me something fake when I have the real thing?? It doesn't weird anyone out that a single pack of equal/sweet n low/splenda is way sweeter than 2-5 tablespoons of regular sugar. I believe all of this food engineering is having serious effects on our bodies and we are unaware of it. 


The long range studies of the effects couldn't possibly be that conclusive. First of all, Splenda was introduced in 1999, which is a little over a decade ago. So there is no way to even know the long term effects. Equal has been around a little longer, while Sweet n' Low has been in existence since the 50s. I don't know, maybe I am just suspicious.. but I'd rather my desserts NOT have any artificial sweetener. I don't care if I am consuming more calories; I will just eat less of it. Ok I just went off on a really long rant. I am a major coffee drinker, and I faithfully put my "regular" sugar in my coffee every morning. 


If you are really interested, here is another NY times article about "the worries that americans feel when it comes to sweeteners" This entry is getting a little long, I will post a follow-up one. 


Until Next Time...